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Cholent with Kishka

Name: Cholent with Kishka
Yield: 1
Ingredients: 0.5kg Flour; 100.0ml Soybean oil; 300.0ml Water; 1.0cup Zucchinigrated; 200.0g Onionsfried; 80.0g Sweet paprika; 0.0as needed Salta pinch; 0.0as needed Black Pepper; 0.5kg Onionsfried; 500.0g small turnips; 0.5kg Beans, white; 0.5kg Red beans; 200.0g Baby carrots; 200.0g shallots; 1.0kg Potatoescut into large cubes; 150.0g Pearl barley; 0.2l Vegetable oil; 120.0g Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz; 80.0g silan (date honey syrup); 30.0g Salt; 100.0g Sweet paprika

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Kishka

Flour 500 g
Soybean oil 100 ml
Water 300 ml
Zucchinigrated 1 cup
Onionsfried 200 g
Sweet paprika 80 g
Salta pinch
Black Pepper

Cholent

Onionsfried 500 g
small turnips 500 g
Beans, white 500 g
Red beans 500 g
Baby carrots 200 g
shallots 200 g
Potatoescut into large cubes 1 kg
Pearl barley 150 g
Vegetable oil 200 ml
Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 120 g
silan (date honey syrup) 80 g
Salt 30 g
Sweet paprika 100 g

Vegetables

Main Course

Salads

Created by

Gili Haim

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Preparation

Kishka
- Mix all ingredients and form several sausages using Plastic wrap.
- keep in the fridge for at least half an hour before cooking
Cholent
- Fry the onion and add the paprika.
- Add the beans and mix
- Add all the other vegetables to the pot, season and cover with water above the height of the vegetables,
- Add the pearl barley without mixing and place the kishka on top.
- Bring to a boil and cook for half an hour, cover and close the pot tightly, and transfer to a heating plate or an oven at a temperature of 85-90c for slow cooking overnight
- Serve with red horseradish and pickles